Sous Vide Maple Roast Pork
Sous Vide Maple Roast Pork
Ingredients
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp ground allspice
- lb (1.1 kg) pork loin roast (from the rib end), deboned and tied (see note)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) maple syrup
- 1 garlic clove, halved
Instructions
- Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 149°F (65°C). Set the cooking time to 4 hours. Preheat the water while you prepare the meat.
- In a small bowl, combine the salt, pepper and allspice. Place the pork roast on a plate and coat with the salt mixture.
- Place the roast in a sous vide bag or a large freezer bag with a slider closing. Add the remaining ingredients. Remove all the air from the bag (see note). Submerge the roast in the preheated water (see note). Begin cooking (4 hours).
- Carefully remove the bag from the water using tongs or oven mitts. Plunge the bag into a large bowl of ice water for 15 minutes to stop the cooking. Remove the roast from the bag and discard the cooking juices. Serve at room temperature or let cool completely in the refrigerator. The roast will keep for 3 days in an airtight container in the refrigerator.
Sous Vide Maple Roast Pork